Bajra Roti (a flat bread made with Pearl Millet flour) is very popular in the Western Indian states of Gujarat, Rajasthan and Maharashtra. Called Bajrichi Bhakri in Maharashtra, this roti is made often in winter as Bajra generate heat in the body.
Bajra Bhakri is much thicker than the regular roti and is eaten warm as it tends to become just a tad bit hard when it is cold. Also, the Bhakri is cooked without any oil or ghee, and so is a great weight-watcher’s recipe.
This recipe for Bajrichi Bhakri is the traditional one where you have to pat down the dough into a Bhakri (you will not be able to roll out this bread). If you want a Bajra Roti that you can roll-out, you need to add wheat flour to it. You will find the recipe for Bajra Roti that uses Wheat Flour here.